Spiced Butternut Squash Soup

I don't normally try out new recipes on guests, but I didn't think I could mess this one up, so I made it on Thanksgiving day this year and it was amazing!  I had twice the amount of squash needed for the recipe, so I made it again tonight and tweaked a few things, it's super delicious, healthy and total comfort food on a cold winter's night!

Enjoy!
Kirsten

SPICED BUTTERNUT SQUASH SOUP

3 pounds butternut squash, halved and seeded (about 2 large)
2 tablespoons butter
1 medium onion, sliced
1 leek, sliced
2 cloves garlic, sliced
2 (49.5 fluid ounce) cans chicken broth
2 large russet potatoes, peeled and quartered
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
salt and pepper to taste
1/2 cup sherry wine
1 cup half-and-half cream
1/2 cup sour cream (optional)

1)  Preheat the oven to 375F (190C).  Pour a thin layer of water in a baking dish, or a cookie sheet with sides.  Place the squash halves cut side down on the dish.  Bake for about 40 minutes, or until a fork can easily pierce the flesh.  Cool slightly, then remove the peel.  Set aside.

2)  Melt the butter in a large pot over medium heat.  Add the onion, leek and garlic and saute for a few minutes, until tender.

3)  Pour the chicken broth into the pot.  Add the potatoes and bring to a boil.  Cook for about 20 minutes, or until soft.

4)  Add the squash, and mash with the potatoes until chunks are small.  Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth.  Return to the pot.

5)  Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half.  Heat through, but do not boil.

6)  Ladle into soup bowls and top with a dollop of sour cream.

NOTES:

~I used boxes of chicken broth and just measured out 49.5 ounces.  Look for a broth with no MSG!

~The first time I made it, I thought the sherry flavor was too strong, so I used less next time and liked it better.  It was still good with 1/2 a cup, but it overwhelmed the other flavors, in my opinion.

~I added a bit more cayenne, allspice and nutmeg than the recipe called for.  You can add these to taste, but realize that the flavors will become a bit stronger as they cook.  So don't put them in, taste right away and then add more.  Wait a bit until the flavors have time to really shine, then add in small increments until you like the flavor.  I also added a very small dash of cinnamon the second time I made it.

~I did not use the sour cream on top, that just doesn't sound good to me.  I topped mine with a few fresh mint leaves and I thought it was delicious.  In fact, I was considering adding a little mint in the soup next time for an interesting background flavor.  If you do this, I wouldn't add much, you don't want mint soup - it should be more of a subtle hint in the background!

~I highly recommend an immersion hand blender for this and other soup recipes!  I can't imagine having to transfer the soup in batches to a blender or food processor, but certainly , if that is all you have, it will work, it's just going to be a bit more work for you!  I skip the part about mashing the potatoes with the squash and just hit it with my hand blender and within a minute or so, it's perfectly creamy with no sign of chunks!